Asparagus and Avocado Wraps

18 fresh asparagus spears

1 ripe avocado, pitted and peeled

1 tablespoon lime juice

1 garlic clove, minced

1 ½ cups cooked cold brown long grain rice

4 tablespoons plain nonfat yogurt

3 whole wheat tortillas, 10 inches in diameter*

1/3 cup cilantro (fresh coriander) leaves

2 tablespoons chopped red (Spanish) onion

In medium saucepan over high heat, bring 2 inches water to boil.   Place asparagus in a steamer basket, cover and steam until just tender (6-8 minutes). Remove the asparagus and immediately rinse in cold water to stop the cooking.  Drain thoroughly. In small bowl, mash the avocado, lime juice and garlic into a coarse puree. In another small bowl, stir together rice and yogurt.  Mix well.  Heat large dry frying pan over medium heat (do not use pan with a non stick surface).

One a time, heat the tortillas in the hot pan until softened (about 20 seconds per side).

Lay the tortillas flat on a clean work surface.  Spread the avocado mixture equally among the tortillas.  Top each with an equal amount of the rice mixture, asparagus spears, cilantro and onion. For each tortilla, fold in both sides and bottom up over the filling.  Roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour.  Return to room temperature before serving.  To serve, cut each wrap in half, crosswise.

Serves: 4

*Alternative: GF and WF if substitute with corn or brown rice tortillas